Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup packed fresh spinach, chopped
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, combine chopped spinach, ricotta, Parmesan, garlic, olive oil, salt, pepper, oregano, and red pepper flakes (if using).
- Use a sharp knife to carefully cut a pocket in the side of each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach mixture and secure with toothpicks if needed.
- Place stuffed chicken in the prepared baking dish and bake for 25–30 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest 5 minutes before serving. Remove toothpicks and serve warm.
Notes
- For extra browning, broil 1–2 minutes at the end — watch carefully to avoid burning.
- Can be meal-prepped: storing cooled stuffed chicken in airtight containers for up to 4 days.
- Gluten-free, low carb, and keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baked
- Cuisine: American
- Diet: Low Carb, Keto, High Protein
Nutrition
- Serving Size: 1 chicken breast
- Calories: 285 Kcal
- Sugar: 1.8g
- Sodium: 478mg
- Fat: 13.5g
- Saturated Fat: 5.1g
- Unsaturated Fat: 7.3g
- Trans Fat: 0g
- Carbohydrates: 5.8g
- Fiber: 1.4g
- Protein: 34.2g
- Cholesterol: 112mg
